High-class cookery made easy

of milk. Let it get cold, and pour over the sponge cake and jam. Sprinkle with chopped almonds and dried cherries. Lay sponge cake and jam in alternated layers, and macaronis crumbled, till all is used up. Switch a tea-cupful of cream, and lay on the top, and garnish with pink sugar, angelica, and dried cherries. CARAMEL PUDDING. Break five eggs, yolks and whites; switch them together; add half-an-ounce of sweet almonds, half-an-ounce of orange peel minced fine, one and a-half ounces of soft sugar, a large breakfast-cupful of milk. Stir the eggs, almonds, sugar, and lemon-peel into milk. Grease a pint basin, and set it with dried cherries; steam for one hour slowly. Make a sauce in the following way:--Place one ounce of sugar in a pan, brown it to the colour of treacle, and pour over two glasses of water; boil for ten minutes. Serve round pudding. PUDDING SAUCES. BRANDY SAUCE. Take half-an-ounce of butter, half-an-ounce of flour, one ounce of sugar; melt together; add a tea-cupful of boiling water gradually, keeping beating all the time. When it boils, add a glass of brandy; it must not boil afterwards, as liquors lose strength in boiling. WINE SAUCE. Take two table-spoonfuls of corn-flour, three ounces of sugar, an ounce of butter, and a pint of water; stir over the fire till it boils; add a glass of wine and a grated nutmeg. The juice of fresh fruit, such as strawberry, raspberry, peaches, or the juice from preserved fruit, when fresh fruit cannot be procured, may be used instead of wine. GERMAN SAUCE. Set a stew-pan on the fire with a pint of boiling water; set a smaller one in it, and break in the yolks of two eggs, one ounce of sugar, a glass of sherry, juice of half a lemon, half-an-ounce of butter, and a pinch of salt. This sauce must be kept switched over a moderate heat till it assumes the appearance of a switched cream. Pour over steamed puddings. CUSTARD SAUCE. Place one pint of milk on the fire till it gets hot, on the point